Method

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

Step 2

Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

Step 3

Ladle the soup among serving bowls and serve with Lebanese bread.

Diabetes friendly

Heart friendly

High fibre

Low cholesterol

Low fat

Low kilojoule

Low sodium

Low sugar

Lower gi

Vegan

Nutrition

1126 kj

Energy

7g

Fat Total

1g

Saturated Fat

14g

Fibre

16g

Protein

51.61mg

Sodium

3g

Carbs (sugar)

33g

Carbs (total)

All nutrition values are per serve

Notes

((( To freeze ahead ))) Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months. To thaw, place overnight in the fridge. To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

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